Green Bean and Roasted Red Pepper Salad
Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.
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- 5 red bell peppers
- 3 medium shallots sliced thin
- 2 clove(s) garlic minced
- 1/4 cup(s) red wine vinegar
- 1 tablespoon(s) sherry vinegar
- salt and pepper
- 1/2 cup(s) EVOO
- 1.5 pound(s) green beans
- 1 pound(s) cherry tomatoes halved
- 2 tablespoon(s) mint chopped
- 2 tablespoon(s) parsley chopped
- 1/2 cup(s) roasted almonds chopped
- 1. Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- 2. In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
- 3. Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
- 4. In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.
This recipe is a personal recipe added by Jess00 and has not been tested or endorsed by MyRecipes.
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Green Bean and Roasted Red Pepper Salad Recipe at a Glance
- COURSE: Salads